Greek Sheet Pan Chicken

This Greek Sheet Pan Chicken recipe is a great meal to make when you don’t want to put in a whole lot of effort.  Chicken thighs and a colorful assortment of vegetables are tossed in a delicious lemon marinade and then everything roasts together on a sheet pan in the oven.

To make our Greek chicken sheet pan dinner, we start off by whisking together a simple lemon marinade that we toss the chicken and vegetables in and then everything cooks together on a sheet pan in the oven. Its a simple way to make a flavorful roast chicken dinner with vegetables that your whole family will love.

Why You Will Love This Recipe

• Budget Friendly Ingredients. We use bone-in skin-on chicken thighs and a few fresh vegetables to make this Greek chicken sheet pan dinner.
• Easy to Make. The chicken and vegetables are tossed in a delicious marinade then put on a sheet pan to roast in the oven for 40-45 minutes until everything is golden and delicious.
• Flavor. This Greek sheet pan chicken recipe has everything you want in a dinner. Tender juicy chicken with perfectly roasted vegetables. The whole meal is bursting with flavor. 

Greek Sheet Pan Chicken Recipe Ingredients

• Chicken. Using bone-in chicken thighs helps to keep the chicken moist and tender during the cooking process. You can use boneless and skinless thighs or breasts if you like. If you use boneless chicken, you’ll want to baste the pieces with some of the marinade once or twice as they cook to keep them from drying out.
• Marinade. Our Greek Lemon Garlic Chicken Marinade is made with olive oil, lemon juice, lemon zest, red wine vinegar, Dijon mustard, garlic, dried oregano.
• Vegetables.We use zucchini, yellow squash, red pepper, red onion and cherry tomatoes.
• Kalamata Olives. Kalamata olives are added after the chicken and vegetables are cooked through and have been removed from the oven.
• Garnish. Garnish with feta cheese and chopped parsley if you like.

Find printable recipe with the measurements below.

How To Make Greek Sheet Pan Chicken

1. Dry Chicken With Paper Towels. Pat the chicken dry with paper towels to eliminate most of the moisture on it. 
2. Whisk Ingredients For Marinade. Whisk together the ingredients for the marinade in a medium bowl. 
3. Marinate Chicken. Place the vegetables in a large bowl and pour the marinade over them. Using a slotted spoon, transfer the vegetables to the sheet pan. Then put the chicken in the bowl with the marinade and toss to coat. Transfer the chicken to the sheet pan and nestle the pieces in between the vegetables.
4. Oven Roast Chicken. Roast the chicken in the oven at 425° for 35-40 minutes, or until the internal temperature reaches 165°F to 180°F on a digital meat thermometer. The amount of time it takes for the chicken to cook will vary depending on the size of the chicken thighs. Larger pieces will obviously take longer to cook and boneless pieces may cook in less time.
5. Rest Chicken. Remove from the oven and let the chicken rest in the pan for 3-5 minutes before serving.

Tips For Making The Best Sheet Pan Chicken

1. Make sure to pat the chicken good and dry before adding it to the marinade.
2. Don’t cut the vegetables too thin or they’ll cook long before the chicken does and they may get over cooked.

Serving Suggestions

The vegetables in this Greek chicken sheet pan dinner are a great side dish, so you might want to also serve it with Basmati Rice or Rice Pilaf, warm crusty bread, and a big leafy green salad, like our Romaine Salad, Everyday Mediterranean Salad, Lemon Parmesan Lettuce Salad, Garden Salad, or our Greek Cucumber Salad. 

Storing Leftovers

• Store leftovers in an airtight container in the refrigerator. If properly stored, it should last 3-4 days.
• Reheat in a skillet over medium-low heat until warmed through. Add a tablespoon or two of butter or any leftover pan juice to the pan to keep leftovers from getting dried out.

More Easy Chicken Dinner Recipes

• Grilled Lemon Chicken
• Air Fryer Chicken Thighs
• Baked BBQ Chicken Thighs
• Grilled Citrus Chicken
• Italian Dressing Chicken
• Boursin Chicken
• Baked Boneless Chicken Thighs
• One Pan Italian Chicken

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Yield: 6 Servings

Greek Sheet Pan Chicken

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

This Greek Sheet Pan Chicken recipe is a great meal to make when you don't want to put in a whole lot of effort.  Chicken thighs and a colorful assortment of vegetables are tossed in a delicious lemon marinade and then everything roasts together on a sheet pan in the oven.

Ingredients

• 6 bone-in and skin-on chicken thighs
• 1 large zucchini, sliced into rounds
• 1 large yellow squash, sliced into rounds
• 1 large red onion, peeled and cut into wedges
• 1 cup cherry tomatoes
• 1/4 cup Feta cheese, optional
• 1/4 cup kalamata olives, optional

For the Lemon Chicken Marinade

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• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 cup olive oil
• 1 tablespoon Dijon mustard
• 2 cloves garlic, peeled and minced
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed dried rosemary
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 425°F. Whisk together the ingredients for the lemon chicken marinade in a medium size bowl.
2. Place the vegetables in a large bowl and pour the marinade over them. Using a slotted spoon, transfer the vegetables to the sheet pan. Pat the chicken dry with paper towels to eliminate most of the moisture on it., then transfer the chicken to the bowl with the marinade and toss to coat. Transfer the chicken thighs to the sheet pan and nestle the pieces in between the vegetables.
3. Roast the chicken in the oven at 425°F for 35-40 minutes, or until the internal temperature reaches 165°F to 180°F on a digital meat thermometer. The amount of time it takes for the chicken to cook will vary depending on the size of the chicken thighs. Larger pieces will obviously take longer to cook and boneless pieces may cook in less time.
4. Remove the sheet pan from the oven and let the chicken rest in the pan for 3-5 minutes before serving.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 548Total Fat: 44gSaturated Fat: 10gUnsaturated Fat: 34gCholesterol: 176mgSodium: 635mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 34g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.